They say practice makes perfect and I'd say they are right. I discovered a love for cooking and photography a couple years back but have only recently realized that if I want to get better at either, I need to practice. Gosh darn it, twist my arm, I need to bake more! But it's not as easy as it sounds, with a full time job and a regularly full calendar, it can be a challenge to find the time to cook, but also find the time to photograph it well. Thankfully it's something I enjoy but even as I look through the few photos I snapped while making these cupcakes on my day off the other day, I realized I was distracted by my dog and Christmas decorations and I wasn't really happy with the way many of them turned out. But I will say, they tasted delicious and in the end that's what matters, at least to my boyfriend who immediately called dibs on the leftover frosting.
Cookbooks and Instagram are where I try to learn more about how to better my food photography. I'm thankful I have a big window in my kitchen for natural light, but I definitely need a stool to get some better shots from above, and work on angles. I understand the basics of photography from journalism school, but framing up an interview subject is a little different than a cupcake. So here's to more practice! And more cupcakes. Cheers!
makes five cupcakes
- 7 tablespoons all-purpose flour
- 1/2 teaspon bake powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspon cinnamon
- 1/4 ground ginger
- 1/4 teaspon nutmeg
- 1 egg
- 1/2 canned pumpkin puree
- 1/4 cup light brown sugar
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter, room temperature
- 1 1/2 cup powdered sugar
- 1 tablespoon Bourbon whiskey
- 1 tablespoon milk
- Preheat oven to 350 degrees and place cupcake liners in a muffin pan.
- In a bowl whisk together the flour, baking soda, baking powder, salt, cinnaon, ginger and nutmeg.
- In another bowl, whisk together the egg, pumpkin, oil and both brown and white sugar. Add the dry mixture and combine, don't over mix.
- Divide among cupcake liners. Bake for 28 minutes. Check with a toothpick, you want it to come out clean. Let cool completely.
- For the buttercream frosting, I used my Kitchen aid stand mixer, a electric mixer might work better. Cream the butter (room temperature!) and powdered sugar. Add the milk and bourbon, mixing until fluffy. If need be, add a bit more milk (or bourbon!) to make it the right consistancy.
- Frost the cupcakes and top with a bit of pumpkin pie spice or nutmeg.